Baked mashed potatoes and yams w/garlic and parmesan

6 Servings

Ingredients

Quantity Ingredient
8 larges Garlic cloves, unpeeled
3½ tablespoon Olive oil
1½ pounds Russet potatoes, peeled, cut into 2\" pieces
1¼ pounds Yams*, cut into 2\" pieces
½ cup Milk
2 tablespoons Butter
1 Generous tsp minced fresh rosemary -or-
½ teaspoon Dried
6 tablespoons Parmesan cheese, freshly grated

Directions

*red skinned sweet potatoes.

Preheat oven to 350. Place garlic in a small ovenproof cup or ramekin.

Drizzle 2 tablespoons olive oil over. Bake until garlic is very soft, about 25 minutes. Cool; peel garlic, reserving oil in cup.

Brush 8" x 8" x 2" glass baking dish with ½ tablespoon olive oil. Cook all potatoes in a large pot of boiling salted water until tender, about 25 minutes. Drain, reserving 1 cup cooking liquid. Return all potatoes to the same pot.

Add milk, butter, rosemary, roasted garlic and reserved oil to potatoes.

Mash until smooth anbd fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 3 tablespoons cheese. Season with salt and pepper. Spoon potatoes into prepared dish. Sprinkle 3 tablespoons cheese over; drizzle with 1 tablespoon oil. Can be made 2 hours ahead.

Cover and let stand at room temperature.

Preheat oven to 350. Bake potatoes uncovered until heated through and golden on top, about 45 minutes.

Posted to FOODWINE Digest 16 Dec 96 Recipe by: Laura Hunter

From: Laura Hunter <LHunter722@...> Date: Tue, 17 Dec 1996 07:58:50 -0500

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